8. Spread a layer of Bolognese Sauce on the bottom of the dish. Cover with egg noodles, slightly overlapping.

9. For the filling, spread a layer of Béchamel Sauce over the noodles and sprinkle with pecorino.

10. Top with spinach noodles.

11. Continue to layer in the following order until you have run out of noodles, reserving some of both sauces:

Bolognese Sauce

Pecorino

Egg noodles

Béchamel Sauce

Spinach noodles

Bolognese Sauce

Pecorino

Egg noodles

12. Top with remaining Béchamel Sauce and pecorino. Reserve the remaining Bolognese Sauce for serving. Advance prep completed. (The lasagna can be made one day in advance to this step. Cover and refrigerate overnight. Let lasagna come to room temperature before baking.)

Baking

13. Cover with foil and bake for 40 to 50 minutes. Remove foil and continue to bake for an additional 10 to 15 minutes. Remove from the oven. Let rest 10 to 15 minutes until serving. Serve with additional Bolognese Sauce and pecorino.

from:The New Lasagna Cookbook
A Crowd-Pleasing Collection of Recipesfrom Around the World for the Perfect One-Dish Meal